I made little tomato tarts again with TJ frozen puff pastry. One site said to thaw on counter ½ hour, not such a good idea. Overnight in fridge is better.
This time I sliced farmers market dry farmed Early Girls, did a smear of Dijon, snips of fresh basil, goat cheese softened in microwave for 30 seconds mixed with garlic from garlic press. I prefer the tomatoes on top.
Delicious
I love the EASY Milk Bread recipe from Woks of Life, the kneading is done with dough hook in mixer.
Recipe gives the option of 4 cups AP Flour or, the original I’ve always used, 3.5 cups Bread Flour and ½ cup Cake Flour.
I keep my yeast in the freezer and it hasn’t gone bad, this is from 2022.
Makes the house smell great! Mine browned perfectly this time because my oven got the igniter replaced.
I like this bread best as toast.
I think I’m finally finished baking for a while … this recipe for Apple Strudel was easy and fast. I omitted lemon juice and almonds, soaked golden raisins in a tiny bit of brandy. Per other recipes, I sprinkled
2 Tablespoons of bread crumbs down the middle section first. I don’t know if I’ll add any butter next time. It said 1 egg for an egg wash but didn’t say anything about adding any water. I hated wasting most of the egg. Do you think milk, cream, or melted butter would have been just as good? I added sparkling sugar at the end, haven’t tasted it yet. I used 2 peeled, thinly sliced Granny Smith apples. I’m pleased with the appearance anyway.
When I make vegetarian (eggless) things I use a (whole) milk wash.
If I’m making something small & want the eggwash for aesthetics, I will cook the rest of the egg at the end and eat it – I hate waste.
I meant to add: recently I got my stove igniter replaced, big improvement, better browning.
Looks so good! Autumn and apples are the best!
I have a good friend, originally from Sudan, has lived here since college, has 2 sons in their 20’s. His wife is working in Japan right now (she’s Japanese) but he’s always been able to cook for the family.
Today he tried this milk bread for the first time and wanted the recipe. We got to talking … he has a white Kitchenaid mixer, tilt head, that he found at a garage sale for $5 !!!
It only came with a whisk so that’s what he’s been using for everything. I lent him a paddle and dough hook from my original machine, until he can get his own, I just want him to try this recipe.
I showed him my USA bread pans, fantastic.
Made these zaatar flatbreads to eat with my lentil soup. Recipe is from an America’s Test Kitchen bread book I saw at the library on Saturday. Made the dough Sunday so it had an extra 24 hours in the fridge. Easy to mix in a food processor and easy to roll out. Baked for 5 minutes on a preheated cast iron pizza pan. I love how each of the 3 breads had a giant carbuncle on it.
I just put it in a container and use it in an omelet or something the next morning. Keeps fine and the tiny bit of flour or sugar that may have gotten mixed in is never enough to affect flavor.
It’s a Dorie Greenspan recipe https://cooking.nytimes.com/recipes/1022610-miso-maple-loaf-cake. Very good
King Arthur’s Perfectly Pillowy Cinnamon Rolls.
I like this recipe for its tangzhong - the rolls are super tender, and hold up well for several days.
I used the standard cinnamon-sugar filling, although have made them also with jam, which is equally good. I have the recipe bookmarked to try with a chocolate filling in the future.
That website is how I made my sourdough starter, and the recipe I use for sourdough loaf with AP flour. I’ve had good luck with it.
I have a lot of catching up to do in this thread!
Bananas were past the point of no return, so I made Flour’s banana bread with walnuts and topped with banana chips, coconut strips, and more walnuts. The center sank a little, I think because of the weight of the toppings. Oops. Hopefully it eats okay.
I could never get that Flour banana bread recipe to work without the bread sinking. I tweaked and tweaked repetitively, until I finally ended up where I started - Silver Palate’s banana bread recipe. If it ain’t broke, don’t fix it. 
I forgot, I subbed 1/2 c ww flour. And checked it too early. Probably didn’t help.
What I live is how soft this bread is – but that may lead to structural issues…
I’m worried about the comment that it tastes like apple quiche. It sort of sounds like it could be like a clafoutis.
Apple quiche? I wouldn’t say so at all. I also wouldn’t really liken it to clafoutis; it’s not nearly as eggy as either of those. I do think of it as cake, but a mostly apples cake. Greenspan’s Custardy Apple Squares are a little more clafoutis-like to me.
It doesn’t taste or eat like apple quiche or clafoutis at all to me.
